INGREDIENTS
▢2 tablespoons olive oil
▢1 tablespoon butter
▢1 small yellow onion, diced
▢3 stalks celery, sliced
▢2 carrots, thinly sliced
▢Salt and fresh ground black pepper, to taste
▢4 cloves garlic, pressed or minced
▢3 cups shredded cooked chicken
▢1 teaspoon dried oregano
▢½ teaspoon dried thyme
▢½ teaspoon dried rosemary
▢8 to 10 cups low sodium chicken broth
▢1 lemon, juiced
▢2 bay leaves
▢¾ cups uncooked orzo
▢1 yellow squash, sliced into rounds and each round cut into fourths
▢Chopped fresh parsley, for garnish
▢Lemon wedges, for serving
INSTRUCTIONS
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